A cake with potatoes Excellent lean potato burrs. Very gentle yeast dough is perfectly combined with potato-onion filling. Above, these cakes are smeared with a mixture of sunflower oil and garlic, which makes them especially fragrant. Such cakes are perfect for lean soup and borsch. Also they are very tasty with hot fragrant tea!
Ingredients:- Wheat flour 4.5 tbsp.
- Yeast, fresh, 50 g
- Salt 1 tsp.
- Water 500 ml
- Sugar 40 g
- Sunflower refined sunflower oil 5 tbsp. l.
- Potatoes 500 g
- Onion 2 pcs.
- Green onion 100 g
- Salt 2 pinch
- Pepper black ground 1 pinch
- Sunflower refined sunflower oil 100 ml
- Garlic 3 denticles
- Step 1 To prepare lean potato cakes we will need a custard yeast-free dough, onions, green onions, garlic, potatoes, sunflower oil, salt, pepper.
- Step 2 Peel the potatoes and boil until tender, salt to taste.
- Step 3 While the potatoes are boiled, fry the onion in vegetable oil.
- Step 4 Divide the dough into 10 pieces.
- Step 5 Finished potatoes crush, add fried onions, pepper.
- Step 6 Add the chopped green onion.
- Step 7 Put 2 full tablespoons of potato paste into each piece of the dough. Fold the cake and tie the edges.
- Step 8 On a lightly floured board, press the pancake from above with your hands so that it becomes 1 cm thick and 13-15 cm in diameter.
- Step 9 Fry the buns on both sides in vegetable oil.
- Step 10 Combine 3 tablespoons of sunflower oil and garlic through garlic.
- Step 11 Lubricate each cake with a hot mixture of garlic and vegetable oil.
- Step 12 Ready-made pancakes to serve hot!